INGREDIENTS
5OOgms lamb mince
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground black pepper
4 stalks spring onions
1/2 cup roughly chopped fresh coriander
1 cup finely chopped silver beet or baby spinach
1 sheet nori seaweed roughly chopped
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2 packets frozen gluten dairy free puff pastry
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METHOD
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Place all greens and dried herbs in a food processor or blender and blend well.
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Add lamb mince and blend until well combined
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Place spoonfuls of mixture on sheets of semi defrosted puff pastry, fold the pastry over and pinch the sides together to seal
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Baste with either a small amount of olive oil (or egg white) before placing in the oven on a lined oven tray
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Bake in a moderate oven until the pastry is crispy, you may need to turn the rolls over after 10 minutes so they brown on both sides
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SUGGESTIONS AND TIPS;
You can also add other fresh or dried herbs to the roll mix, such as mint, basil, or parsley, tarragon, sage, thyme, rosemary, tumeric or mixed herbs to make variations as the above is a base that is adapted to suit what you feel is required.
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You can also use a variety of different meats such as chicken, turkey or beef, even using tofu, beans, pumpkin or sweet potato in place of meats for a vegetarian alternative.
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